Cardamom Almond Shortbread

In addition to its many health benefits, cardamom has an amazing sweet, spicy flavor that is like nothing else. Don’t be intimidated by the pods; they’re easy to crush and extract the spice from.


  • 2 sticks unsalted butter at room temp
  • 1 cup confectioners sugar
  • 2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 2 cups whole wheat flour
  • 12–15 cardamom pods
  • slivered almonds


  1. Preheat oven to 300. Lightly grease two 9″ cake pans with butter.
  2. Grind cardamom pods using a mortar & pestle. Remove pods and then tip the innards (they look like small black seeds) into a sieve. Shake back and forth to get rid of any chaff; pick out bigger pieces.
  3. Mix butter, sugar, and vanilla and almond extracts in a medium bowl (an electric mixer is best for this). Continue beating and add flour. Add cardamom seeds and almonds. Mixture will be stiff but should solidify into a ball.
  4. Divide dough in half and press into cake pans. Flatten with a large spoon or the bottom of a measuring cup, then prick with a fork a dozen times or so.
  5. Bake until golden brown, about 30 minutes. Immediately tip out onto a cutting board. Slice into eighths and serve with black tea.